Now that we’re submerged in hectic fall schedules, we need fast weeknight meals. And by fast I mean healthy and fast, not frozen “fat and salt”. I love store-bought pizza crusts (sold next to the refrigerated biscuits) because you can quickly whip up a gourmet pizza any night of the week. I went a tad fancy with these pizzas because I wanted you to see how versatile the crusts are. You can pile on colorful veggies and protein (like chicken, seafood, beans and cheese) and make a complete meal. Pizza is a great family-friendly meal, and the leftovers make a terrific leftovers for your brown bag lunch. Another bonus? These can all be made ahead – assemble the pizza up to 24 hours in advance and bake just before serving.
Tuscan Pizza With White Beans, Kale and Yellow Squash
11-ounce can refrigerated thin crust pizza dough
2 teaspoons olive oil
2 cloves garlic, minced
1 bunch kale, chopped (about 6 cups)
1 tablespoon water
Salt and freshly ground black pepper to taste
1 medium yellow squash, cut into 1/8-inch thick rounds
15-ounce can white beans, rinsed and drained
1 teaspoon dried thyme
2/3 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
Unroll crust onto prepared pan. Bake 5 minutes. Remove crust from oven and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds. Add kale and water cook 3-5 minutes, until kale wilts. Arrange kale on crust, to within 1 inch of the edges. Season kale with salt and pepper. Top kale with white beans and then thyme. Sprinkle mozzarella over kale, beans and thyme. Arrange squash over mozzarella and top with parmesan cheese. Bake 8-10 more minutes, until crust is golden brown and cheese melts.